Method of storing fragrant component

A technology of aroma components and preservation methods, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as odor modifiers, food ingredients as pH value modifiers, etc., which can solve the problems of low storage stability

Inactive Publication Date: 2007-11-21
SUNTORY BEVERAGE & FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, a variety of natural aroma components (hereinafter referred to as aroma components) are mixed in general natural flavors, and some of these aroma components have very low storage stability in aqueous solution.
For example, natural flavors obtained from roasted food raw materials (roasted coffee beans, coix coix, barley, brown rice, sesame, etc.) contain a large amount of aroma components composed of chemically unstable nitrogen-containing compounds, sulfur-containing compounds, etc. Low storage stability in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0069] The preservation method of the aroma component of the present invention can also be implemented in combination with the conventional method of increasing the stability of the aroma component by adding stabilizers such as ethanol, propylene glycol, trehalose, vitamin C, and coumarin derivatives.

Embodiment 1

[0073] Mix 10kg of roasted coffee beans and pure water at a ratio of 1:9, and simultaneously crush until the particle size is about 1mm. Take the liquid, and use one of the gas-liquid countercurrent contact extraction devices, that is, the SCC (Spinning Cone Column) of FLAVOURTECH Company, to operate under the following conditions to recover the volatile components together with the water vapor. The obtained volatile components are directly cooled to below 20° C. to obtain 5 liters of an aqueous solution containing aroma components.

[0074] Raw material supply speed: 350L / Hr

[0075] Steam flow: 17.5Kg / Hr

[0076] Evaporation: 17.5Kg / Hr

[0077] Column bottom temperature: 98°C

[0078] Column upper temperature: 98°C

[0079] Vacuum degree: Atmospheric pressure

[0080] Invention product (1): In the obtained aqueous solution containing aroma components, sodium hydroxide (manufactured by Kanto Chemical Co., Ltd.) was used as a pH regulator to adjust the pH value to 7.2, an...

Embodiment 2

[0114] The effect of pH adjustment on volume change upon freezing was evaluated.

[0115] Invention product (3): In the aqueous solution containing aroma components obtained in Example 1, use sodium hydroxide (manufactured by Kanto Chemical Co., Ltd.) as a pH regulator to adjust the pH to 7.2, and put it in a 200L box with airtightness Bags are filled to 72 L and frozen at -20°C.

[0116] Target product (2): 72 L of the aroma component-containing aqueous solution obtained in Example 1 was directly filled into a hermetic bag-in-box, and frozen at -20°C. The volume of the bag-in-box after freezing was determined by stuffing into a graduated bucket.

[0117] The results are shown in Table 5. It can be seen that the volume expansion of the bag-in-box is suppressed by adjusting the pH. It can be seen from this that it is beneficial to the processing operation after freezing the aqueous solution containing aroma components.

[0118] Volume (L)

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PUM

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Abstract

A method of storing a liquid containing a fragrant component derived from food material, wherein a pH adjusting agent is added to the liquid to thereby attain storing of the fragrant component.

Description

technical field [0001] The present invention relates to a preservation method of a liquid containing an aroma component derived from a food raw material. Background technique [0002] Food flavors (flavors) are used in food and beverages, etc. to enhance their aroma, or to impart changes in aroma, etc., and are mainly used to improve the palatability of food and beverages. Food spices include natural spices, synthetic spices, and blended spices made of their combinations. Recently, along with consumers' demand for the original taste of food and beverages, the food flavors used tend to be natural flavors or substances close to natural flavors. [0003] However, a variety of natural aroma components (hereinafter referred to as aroma components) are mixed in general natural fragrances, and some of these aroma components have very low storage stability in aqueous solution. For example, natural flavors obtained from roasted food raw materials (roasted coffee beans, coix coix, b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23F5/24A23L2/00A23F5/46A23L2/38A23L27/00A23L27/10
CPCA23V2002/00A23L1/22008A23L2/44A23F5/243A23L27/70A23V2200/15A23V2200/10A23V2200/06
Inventor 有田哲也横尾芳明
Owner SUNTORY BEVERAGE & FOOD LTD
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